During my day, I have many moments in which I dream of traveling in Europe.
Traveling in Italy to be specific.
I picture the European thick and white clouds,
The endless green,
The clean smell in the air,
And all those cups of coffee I would drink while strolling around.
If there are moments where coffee becomes a true ceremony they’re on trips.
Every stop turn into a sweet moment,
When I sip coffee filled with peace and precision,
It’s such a peaceful sip of coffee that right now I can only find in my dreams.
Strong longings led me to making this amazing biscotti.
One that you dip in your coffee and glorious music starts playing in your head,
One that makes the children savor every bite,
One that’s crunchy and chicky so that within an instant your heart gives in.
This recipe contradicts all the other biscotti recipes you’ve seen until today.
It takes a little rolling with the roller,
Baking only once,
And for a very short and targeted time.
It’ll surprise many of you,
And will win your hearts,
Because this bite is perfect,
And making it is just as perfect.
It takes one moment of magic in the kitchen and its bite will wait for your good cup of coffee.
Just don’t forget to tell me what glorious music was playing in your head on the exact second when you bit it 🙂
Happy and sweet days of chocolate to us all 🙂
Ingredients: suitable for between 15-20 biscotti fingers
- ½ cup almond butter (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup maple syrup
- 1¼ cup oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
- 1 pack dark chocolate bar (100g) I recommend 60% cocoa solids
- Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
- In a bowl put almond butter, maple syrup and salt and mix well.
- To the bowl add oat flour and baking powder and mix well until forming beautiful dough that’s comfortable to work with. If the dough is too dry add 2-3 tablespoons of almond butter and If the dough is too wet add 2-4 tablespoons of oat flour.
- Roll out the dough with a roller between two pieces of parchment paper into a rectangular shape.
- Cut the chocolate bar into two lines on the narrow side of the bar and place them one after the other on top and on the wide side of the rolled out dough (Have a sneak peek at the pictures).
- Fold the edge of the dough on top of the chocolate, fold the side edges to the inner part of the dough and roll the chocolate all throughout the dough and make a roll.
- Using a knife, mark small notches in the dough and bake in the oven for 9-10 minutes until the roll is beautiful and a little golden.
Cool down the roll a little and cut it where the notches are into beautiful cookies filled with chocolate.
Kindly note, the knife must be wiped between each cut to receive a beautiful and straight cut.
A little extra from me:
- Can be kept in a sealed box on the counter for up to 3 days.
- Almond butter can be substituted for tahini or peanut butter.
- Oat flour can be substituted for 1½ almond flour (And by doing so you’ll turn this recipe kosher for passover)
- Click here to see how to grind oat flour at home.
- When cutting the roll the knife must be wiped between each cut to receive a beautiful and straight cut.
- Unfortunately maple syrup is irreplaceable in this recipe and it’s necessary for the dough forming, which makes it indispensable.
How to grind oatmeal at home 🙂